Description
This Honey Mustard Chicken Thighs recipe offers a deliciously tangy and sweet flavor combination that perfectly complements tender, juicy chicken thighs. Coated in a homemade honey mustard glaze and baked to golden perfection, this dish is easy to prepare and perfect for a family dinner or meal prep.
Ingredients
Scale
Chicken:
- 3 lbs bone-in skin-on chicken thighs (8 count), trimmed of excess skin and fat
- 1 tsp fine sea salt
- 1/2 tsp coarsely ground black pepper (plus more to garnish)
Honey Mustard Sauce:
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 Tbsp olive oil
- 3 garlic cloves (about 1 Tbsp minced)
- 1/2 tsp dried rosemary (or 2 tsp chopped fresh rosemary)
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 375 ÌŠF. Pat chicken thighs dry using paper towels. Arrange chicken thighs in a 9×13 casserole dish and season all over with salt and pepper.
- Make Honey Mustard Mixture: In a small mixing bowl, combine Dijon mustard, honey, olive oil, minced garlic, and rosemary. Stir thoroughly until the mixture is well blended.
- Apply Sauce: Generously brush the honey mustard mixture over the top and sides of each chicken thigh, ensuring they are well coated.
- Bake the Chicken: Place the casserole dish in the preheated oven and bake the chicken for 40-45 minutes, or until fully cooked and reaching an internal temperature of 165 ÌŠF to preferably 175 ÌŠF for tenderness. For a crispier top, broil for 1-2 minutes if desired.
- Serve: Remove the chicken from the oven and spoon some of the pan drippings over the thighs before serving for added flavor.
Notes
- Patting the chicken dry helps achieve crispy skin.
- Use a meat thermometer to ensure the chicken is properly cooked.
- Fresh rosemary can be used as a substitute for dried rosemary for enhanced flavor.
- Broiling at the end adds a beautiful golden finish to the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days.